In our experience, the rinse water is difficult to maintain even at 45 ° C (113° F). This means water build-up and the unsightly smudging water stains. This very likely then means that you need staff to towel dry the glasses, which presents cross-contamination concerns.
Installing separate wash and rinse basins for crockery, cutlery and glasses is less costly. However, you also need to consider the strain on the boiler, which means electrical costs. The dishwasher machine simply uses less energy to clean. Installing automated chemical dispensers to the machine for wash and rinse cycles, and having these maintained by the chemical supplier will help manage the chemical consumption.
The above complaints usually come from kitchens where machine are not well maintained and the dispensers are never services by the supplier.